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25 minutes
25 minutes
- 4 cups torn arugula
- 1 1/2 cups cherry tomatoes, cut in half
- 6 oz fontina cheese, cubed
- 2 small zucchini, cut in half lengthwise, then sliced
- 2 ears fresh sweet corn, cooked, corn cut off, ears discarded
- 1 small cucumber, peeled, seeded, diced
- 1/2 cup walnut halves, toasted
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/8 teaspoon coarse ground black pepper
- Layer the salad ingredients as listed in a 3-quart bowl.
- Combine dressing ingredients in a small jar with a tight-fitting lid and shake well. Pour the dressing over the salad and gently toss to coat. Serve immediately or store the salad and dressing separately in the refrigerator for up to 4 hours, tossing them together right before serving.
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